The purpose of this essay is to study the film culture in South Africa in a national cinema-context, focusing on the relationship between anti-apartheid film from 1974-1994 and the film in South Africa today. By pitching the South Africa-specific works of Lucia Saks and Jacqueline Maingard against the over-arching debate on national cinema as formulated by, amongst others, Stephen Crofts and Andrew Higson, this study aims to find whether or not a specific South African national cinema have existed, and exists today, or not. The study finds that an underground culture of documentaries and short films made by and for the black population has been in place since the apartheid, and the distribution method on video and television is still being used to reach the black population today. By re-examining the concepts of both the national, and of national cinema to also include film on video and television, the study shows that South Africa has indeed a film culture that can be called a national cinema..

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

My thesis is a study of how the perception of booktalk aimed at kids and youngsters in the Swedish educational system has changed between 1932 and 2007. A discursive reading of articles in the magazine Biblioteksbladet provides the basis for my investigation. The thesis argues that an older "authoritaritan" and "traditional" discourse has given way for a more modern, "anti-authoritaritan" and "lust"-directed discourse. The older discourse was designed to make sure that young people were provided with a certain well-defined quantity of "approved" literature. The new discourse stresses the importance of fostering kids and youngsters with a positive and enthusiastic attitude towards reading in general.

How affected are the sugar production in Mozambique and Tanzania by EU sugar regime? What does the EU sugar reform constitute in these countries?Using theories regarding free trade and anti-free trade, I am able to answer these questions. The aim of this paper is to study how the various sugar agreements with EU affect the sugar production in Mozambique and Tanzania. Therefore I am using a method called a most similar system design in this comparative case study. The conclusion is that the EU sugar regime is the main reason to how the sugar productions in developing countries are.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

In this study, 29 calves were dehorned by heat cauterisation at the age of 1 to 8 weeks. Before the procedure, the calves were given local anaesthetic but were not sedated. In connection with the dehorning, 14 calves were given the non-steroidal anti-inflammatory drug (NSAID) meloxicam and 15 calves were given placebo. During the following three days behavioural studies were performed to investigate if the different treatments had any effect on the calves´ postoperative behaviour. Head shakes, head rubs, kicks and ear flicks were studied, as earlier studies have shown that an increase in these behavioural patterns suggests postoperative pain.

The soybean can be used in multiple ways, and its high oil content makes it suitable for extraction. Soy bean meal, a by-product of the oil extraction, is a good source of protein with a high feeding value, and is therefore used in a number of different animal feeds. Further, soy bean meal has a low production price, which is one of the reasons for the extensive export of the product. There is a great demand for vegetable-based proteins, especially in the organic production where synthetic amino acids are banned. However, the current production of soy beans is not environmentally sound and that combined with the long transport distances amplifies the need of finding a locally produced protein source.

Bullying in workplaces has been a growing problem the last ten years. Anyone can be a victim or a bully. Either you are a leader or a worker a bullying situation can be activated. There is no difference between ages, line of business, education or the size of the firm. A person is defined as bullied if he or she is repeatedly subjected to negative acts in the workplace. However, to be a victim of such bullying one must also feel inferiority in defending oneself in the actual situation. Bullying often occurs when situations or conditions at the workplace are unsatisfactory. Employers are always responsible for the working environment at the workplace. Victims of bullying very often develop psychological stress. To prevent bullying you have to accept the fact that bullying exists. If the company has a clear policy against bullying and a plan for action if the problem occurs, it will be easier to handle the situation.

Every year, approximately 700 000 individuals´ visit an emergency ward in Sweden as a result of injuries and to the emergency ward at Umea University hospital (NUS) about 12 000 injured arrive every year. This study is a retrospective cross-sectional study that surveys injuries caused by crashes among 153 pedestrians and 53 bicyclists, who have been injured in a geographically well defined area during the period January to June 2009. The aim of this study is to survey injuries among pedestrians and cyclists and to examine what preventive measures could reduce these injuries in the Umeå municipality. The results show that falls caused by slipper surface are common among both pedestrians (71 %; n = 109) and bicyclists (32 %; n = 17). Almost one third of the pedestrians (34 %; n = 43) were in the age of 65 or older.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

Bullying is a widespread problem that currently exists in many places and in different age groups. In our paper we intend to focus on bullying in adult life. As many as 340,000 adult persons are subjected to victimization in the form of bullying, which is about 9 % of the working population. Between 100 and 300 cases of all suicides committed in Sweden can be linked to bullying. Bullying is a social problem that should be taken more seriously than it does.

Att lärare utför merparten av arbetet i relation till andra människor kan tänkas skapa särskilda villkor för arbetet. Artikeln avses att belysa användbarheten hos artikelns fyra empiriska material vid studier av relationsarbetets villkor. Särskilt intresse ägnas åt organiseringen av de delar av arbetet som innefattar en lärare-elev-relation. Materialen omfattar tretton lärare inom specialpedagogisk verksamhet från grundskolans tidigare år till gymnasieskolan. Analysbegreppen är kommunikation, notistagande samt aspekterna avsikt, tid och rum.

In what way were children in the 1930s and 1940s mean to each other, in which ways did theytease and bully one another? And what were the adults part, how did they react to thechildrens spite towards each other and did they do anything to stop it?These are the questions which have been addressed in this essay. In the answers given to us,by a survey in which 42 persons born in the 1920s and 1930s were asked, we have learned,that during the 1930s and 1940s when these children went to school, bullying did'nt occure asmuch. Not as they can remember today.We have also learned that it was mostly boys who were bullied, both mentaly and physical,with punches, being pushed, being laughed at and by being forced to do things they did notwant to do, such as stealing.The most common reasons for being bullied was that the children came from poor families,had ragged clothes, where dirty or had a physical disease such as cronical bronchitis.There where not many children who talked about being bullied with a teacher and the surveytells us that they didn't had any supervisors on the school yard.A number of the questioned answered that they thought that teachers had favourite students inthe classroom and they tell us stories in which teachers used corporal punishment, which waslegal at this time..

Syftet med denna litteraturöversikt var att sammanställa kunskap om hur tonåringar påverkas av att leva med acne. Syftet besvarades utifrån frågeställningen; Hur påverkas tonåringar av att leva med acne? Studien baserades på analys av nio vetenskapliga artiklar. Resultatet visade att tonåringar med acne blir retade, värderade och dömda samt att deras sociala relationer försämras och att de förlorar självkänsla och livskvalitet. Att leva med acne har en stor betydelse för det psykiska välbefinnandet samt livskvalitet.

Vi har i denna studie undersökt vilka möjligheter sex skolors likabehandlingsplaner ger för att arbeta för och med likabehandling. Detta har vi gjort genom att utföra kvalitativa textanalyser på skolornas likabehandlingsplaner där vi har studerat hur planerna svarar mot skollagen, Allmänna råd för arbetet mot diskriminering och kränkande behandling (2012) samt Lika rättigheter i skolan? (2012). Vi har vidare utgått ifrån fyra strategier för likabehandlingsarbete som vi har hämtat från Kevin Kumashiros artikel Towards a Theory of Anti ? Oppressive Education (2000).